June 2021 – Food Microbiology Academy

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Month: June 2021

4 Posts

Fermented foods, Food quality, Food safety, food spoilage

Food as a microbial growth substrate

June 30, 2021 — 0 Comments

Food quality, Food safety

Predictive modelling in food microbiology

June 26, 2021 — 0 Comments

Bacteria, Fermented foods, Food quality, Food safety, food spoilage, Probiotics and gut health

Concepts of food microbiology

June 20, 2021 — 0 Comments

Immunity, Prebiotics

Why you should include prebiotics in your diet?

June 3, 2021 — 0 Comments

Our latest book!

Food product development for the home entrepreneur. 8 chapters over 54 pages.

-------------------------------------------- If you're an accomplished home cook or have a spark of food creativity and innovation for a commercial product, our book is for you! This concise reference guide will take you through what you need to know, giving you an overview from product idea until it hits the shelves, and beyond! A valuable reference to the principles and practice of food product development, which you can refer to again and again on your journey to realise your dream in food!

A$12.95

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Bacteria (63)
Commentry (3)
Eukaryotic microbiology (6)
Fermented foods (16)
Food (1)
Food quality (37)
Food safety (71)
food spoilage (35)
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Viruses (15)
Yeast (10)

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Introduction to the Food Microbiology Academy

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Here at Food Microbiology Academy we’re all about creating a community of (primarily food) microbiologists for the purpose of learning, educating, advancing our knowledge, sharing ideas to support the global community of food microbiologists. Thus, we post scholarly material from a variety of sources (books, peer-reviewed journals, personal notes) that we’ve found that we believe will be worthwhile for us all. Here’s one such piece of material, handwritten and hand drawn notes on bacterial identification that appear to be in Polish. These are by Leopardo96 on @reddit. They look great notes, hope they’ve useful for the Polish-speaking members of our food microbiologist community 🙂😊.

Pulsed field gel electrophoresis was the former gold-standard for molecular typing of bacteria. Its alternating electrical fields are able to separate DNA fragments of substantial size, due to the continued reorientation required as the electrical fields change. Who still uses PFGE, for what purposes/samples and to type isolates of what genus/species?

Neisseriae on chocolate agar - Neisseria meningitides on the left and Neisseria gonorrhoeae on the right.

A standard anaerobic jar ... what does your laboratory use to generate anaerobic conditions? One of these, a candle jar or an anaerobic incubator?

While rapid antigen tests (RATs) went mainstream to the general public during the COVID-19 pandemic, it's worthwhile remembering there are others. Here's an example, the QuickVue Chlamydia Test from Quidel. It can be used to presumptively identify Chlamydia trachomatis from endocervical samples.

Love this, a glass statue of the bacteriophage, Escherichia virus T4. Credit to curious.wombat for the photo, totally amazing!

There are increasing reports of Staphylococcus lugdunensis in recent years. They are coagulase negative staphylococci that are commensals, and typically involved in skin and soft tissue infections. Here it is on blood agar, similar to S.epidermidis, but cream in colour rather than white.

A typical approach to yeast or bacterial enumeration, either by spread plating on the surface of solid agar 🧫 plates or by mixing the inoculum with molten agar, known as pour plating. We count the dilution that yields 20-200 colonies as that is where accuracy and reliability of the results is highest. With over 200 colonies on a plate, it can be difficult to identify single colony forming units and they can overlap; with less than 20 colonies, although easy to count, there will be a higher degree of sampling errors in/from the dilution tube due to the small numbers.

Presumptive identification of Escerichia coli O157 can be made on this, CHROMagar O157.

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Bacteria career choice coronavirus covid-19 Fermented foods foodborne disease food industry food microbiologist food microbiology food preservation Food quality Food safety food science food spoilage gut health microbiology probiotics sars-cov-2 virology Yeast

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philip.button@foodmicrobiology.academy

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